Best 4 Mozzarella Stuffed Portobellos Recipes
Indulge in a symphony of flavors with our curated collection of mozzarella-stuffed portobello recipes. Embark on a culinary journey where juicy portobello mushrooms are transformed into savory delights, filled with melted mozzarella cheese and complemented by a diverse range of tantalizing ingredients. From vegetarian options bursting with roasted vegetables to meat-lovers' creations featuring succulent sausages, these recipes cater to every palate. Savor the aroma of grilled portobellos topped with a tangy tomato-based sauce or delight in the richness of portobellos stuffed with creamy spinach and Parmesan cheese. Each recipe offers a unique culinary experience, ensuring that your taste buds will be enticed and satisfied.
Here are our top 4 tried and tested recipes!
CHEESE-STUFFED PORTOBELLOS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
- Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
- Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.
STUFFED PORTOBELLOS
Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.
Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
MOZZARELLA-STUFFED TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.
SPINACH STUFFED PORTOBELLO MUSHROOMS
Mix together spinach, pepperoni, and cheese for delicious easy appetizer.
Provided by jen22
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
- Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
- Beat egg, garlic, salt, and black pepper together in a large bowl.
- Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
- Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
- Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g
Tips:
- Choose the right mushrooms: Portobello mushrooms are the best choice for this recipe because they are large and sturdy enough to hold the filling.
- Cook the mushrooms properly: To prevent the mushrooms from becoming soggy, cook them over high heat until they are browned and slightly tender.
- Use fresh mozzarella cheese: Fresh mozzarella cheese will melt better and have a more flavorful taste than pre-shredded mozzarella cheese.
- Add your favorite toppings: Feel free to add other toppings to the portobellos, such as grilled vegetables, cooked bacon, or a sprinkle of Parmesan cheese.
- Serve the portobellos immediately: Portobello mushrooms are best served immediately after they are cooked.
Conclusion:
Mozzarella-stuffed portobellos are a delicious and easy-to-make vegetarian dish that can be enjoyed as a main course or a side dish. With just a few simple ingredients, you can create a flavorful and satisfying meal that will please everyone at the table. Whether you are looking for a quick and easy weeknight dinner or a special dish to serve at a party, mozzarella-stuffed portobellos are a great option.
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